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My Fave Birria Tacos

My Fave Birria Tacos

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Prepare to indulge in My Fave Birria Tacos, a culinary delight that elevates traditional flavors into a mouthwatering experience! These tacos feature tender, slow-braised beef enveloped in warm, crispy tortillas, complemented by the rich taste of Oaxaca cheese. Each bite is an explosion of spices and textures, making them perfect for any occasion—whether it’s a cozy family dinner or a festive gathering with friends. Plus, they’re easy to make ahead, gluten-free, and can be adapted to suit vegan diets. Dive into this delicious recipe and discover how to create the best homemade birria tacos!

  • Total Time: 3 hours
  • Yield: Serves 6 (12 tacos) 1x

Ingredients

Scale
  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion, chopped
  • 4 garlic cloves
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock (or water)
  • 1 Tbsp apple cider vinegar
  • 2 bay leaves
  • 2 Tbsps Mexican oregano
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground allspice
  • 3 lbs. organic chuck roast beef, chopped into medium-large chunks
  • 1 Tbsp Extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 12 organic corn tortillas
  • shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo

Instructions

  1. In a large pot, add the dried guajillo peppers, ancho chiles, chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, beef stock (or water), apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and ground allspice. Bring to a boil over medium heat. Reduce to low and simmer for about 15 minutes until everything is softened. Carefully transfer the mixture to a blender and blend until smooth. Set aside.
  2. In the same large pot or Dutch oven over medium-high heat, add olive oil. Season the beef chunks with sea salt, black pepper, and garlic powder. Sear the beef in batches until browned on all sides (about 5 minutes per batch). Remove from pot and set aside. Pour in the prepared sauce and bring back to a simmer. Add seared beef back into the pot along with enough water or stock to cover if needed. Cover and cook on low heat for about 2 hours until meat is fork-tender.
  3. Once cooked, remove beef from pot and shred it using two forks. Heat tortillas in a skillet over medium heat until warm. Place shredded beef on each tortilla topped with Oaxaca cheese. Fold tortillas in half to enclose filling; fry for another minute on each side until crispy. Serve warm garnished with fresh cilantro and Pico de Gallo.
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 150 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos (200g)
  • Calories: 460
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 80mg

Find it online: https://miataste.com/my-fave-birria-tacos/